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–+ servings

Moist Banana Bread with Chocolate Chips

Made with butter, oil, and sour cream, this moist banana bread is loaded with ripe bananas and chocolate chips for a tender, buttery treat.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 1
Course: Breakfast, Desserts
Cuisine: American
Calories: 452
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 tablespoons unsalted butter softened
  • 1/4 cup avocado oil or another neutral-flavored oil
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 3 ripe bananas well mashed, about 1 1/2 cups
  • 1/4 cup full-fat sour cream
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3/4 cup mini chocolate chips divided
  • 1 tablespoon granulated sugar for topping

Method
 

  1. Preheat your oven to 350°F and position a rack in the center.
  2. In a large bowl, cream the softened butter, avocado oil, and granulated sugar together for 3 minutes, until light and fluffy.
  3. Add the eggs, vanilla extract, mashed bananas, and sour cream, and stir well until smooth and completely combined.
  4. Gently fold in the all-purpose flour, baking soda, and fine sea salt until just combined and no dry streaks remain.
  5. Fold 1/2 cup of the mini chocolate chips into the batter.
  6. Scrape the batter into a greased 8.5 x 4.5 x 2.75-inch loaf pan and smooth the top.
  7. Scatter the remaining 1/4 cup mini chocolate chips over the batter, then sprinkle with 1 tablespoon granulated sugar.
  8. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. After 25 minutes, loosely cover with foil to prevent the top from burning.
  9. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
  10. Once fully cool, keep the loaf in an airtight container at room temperature, or freeze for longer storage. This banana bread freezes well.

Nutrition

Calories: 452kcalCarbohydrates: 65gProtein: 6gFat: 20gSaturated Fat: 8gCholesterol: 66mgSodium: 325mgFiber: 3gSugar: 39g

Notes

Use very ripe bananas with brown spots for the most moisture and sweetness.
Softened butter and room-temperature eggs blend more smoothly and create a lighter crumb.
Avoid overmixing once the flour is added or the loaf can become dense and tough.
Tent the loaf with foil after 25 minutes if the top is browning too quickly.
Store leftovers tightly wrapped at room temperature for up to 3 days, or freeze slices for up to 3 months.
Swap the chocolate chips with walnuts, pecans, or dried fruit if you prefer a less sweet bread.
For clean slices, wait until the loaf is almost completely cool and use a serrated knife.

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